As back to school looms, thoughts of cool weather foods start to beckon.
The first thing I look forward to is pots of delicious soup.
This week’s recipe is a soup that can be served hot or cold.
So it’s ideal for those still scorching hot days that are inevitable this time of year.
I particularly like this version because it’s made with frozen peas – something you can have on hand in the freezer – making it a very fast soup to put together.
It also utilizes mint from the garden.
Hot or cold, this one’s a favourite.
PEA SOUP WITH BACON
2 tbsp. (25 ml) butter
1 medium Spanish onion, diced
1 medium baking potato, peeled and diced
4 cups (1L) chicken or vegetable stock
1 350-g (12 oz) bag frozen sweet peas, thawed
1/3 cup (75 ml) 35% cream
salt and pepper to taste
6 tbsp. (75 ml) crumbled goat cheese (such as chevre)
1 tbsp. (15 ml) finely chopped mint leaves